Easy elegant Easter recipes

Celebrate Easter with an elegant holiday feast featuring spring vegetables, lamb, and whole grain risotto. Though such an Easter menu may sound time intensive, the following Easter recipes are easy to prepare and come together as an impressive meal to serve your family and friends.

Glazed lamb ribs

Roasted Asparagus with Toasted Bread Crumbs and Eggs

Serves 8

This must-make Easter recipe is inspired by Dr Connie Guttersen’s The New Sonoma Cookbook. When I read it, I had to try it, and once I tried it, I knew I had to put this on my healthy Easter menu. You’ll surely have enough hard cooked eggs on hand to throw this Easter side-dish recipe together in minutes.


  • 2-1/2 tablespoons olive oil, divided
  • 1/2 cup whole wheat bread crumbs
  • 2 tablespoons finely chopped fresh parsley
  • Finely grated zest and lemon juice from 1 small lemon
  • 2 pounds asparagus, woody ends trimmed off
  • Salt and freshly ground black pepper to taste
  • 4 hard cooked eggs, peeled


  1. Preheat oven to 450 degrees F.
  2. In a medium skillet over medium-low heat, heat 2 tablespoons oil and add bread crumbs. Cook, stirring often, until bread crumbs are golden and toasted.
  3. Transfer crumbs to a bowl and toss with parsley and lemon zest.
  4. In a large bowl, toss asparagus with remaining olive. Season with a little salt and pepper and toss again.
  5. Place a rimmed baking sheet in the oven for 5 minutes to heat. Carefully remove sheet and spread asparagus in a single layer on sheet.
  6. Roast asparagus until lightly browned, 10 to 15 minutes, depending on thickness.
  7. Transfer asparagus to a serving platter. Grate eggs overtop and sprinkle with toasted bread crumbs. Serve warm.

Lamb Ribs with Agave Glaze

Serves 6 to 8

Lamb is a quintessential Easter centerpiece. If you’ve avoided rack of lamb because you think it is too time and effort intensive, you’ll love this easy agave glazed rib recipe.


  • 2 racks of lamb ribs (7 to 8 ribs each), trimmed or frenched
  • 1/4 cup olive oil, divided
  • Salt and freshly ground black pepper to taste
  • 1/2 cup tamari sauce
  • 1/2 cup minced red onion
  • 2 stalks celery, minced
  • 1/2 cup minced sun-dried tomatoes
  • 1 cup red wine
  • 1 cup agave syrup


  1. Preheat oven to 425 degrees F.
  2. Rub lamb with a little olive oil and season with salt and pepper. Place ribs in a roasting pan, bone side down. Roast for 10 minutes.
  3. Meanwhile, whisk together remaining olive oil, tamari, onion, celery, tomatoes, wine, and agave.
  4. Brush the ribs with the agave mixture every 5 minutes, cooking the ribs for 15 more minutes or until an instant-read thermometer reaches 135 degrees F. Remove ribs from the oven and set aside. Keep warm.
  5. Pour the remaining glaze ingredients in a saucepan over medium-high heat. Bring to a simmer and let cook until liquid is reduced to a syrup consistency.
  6. Serve ribs with glaze.

Plating tip: Place Quinoa Risotto (recipe below) on a serving plate, top with a couple of ribs and drizzle with glaze.

Red Quinoa Risotto


  • 2 cups red quinoa
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 8 ounces mushrooms, diced
  • 3 garlic cloves, minced
  • 2 tablespoons finely grated lemon zest
  • 2 cups vegetable broth
  • 2 cups milk
  • 3 tablespoons finely chopped fresh parsley
  • 1 cup freshly shaved Parmesan cheese
  • Salt and freshly ground black pepper to taste


  1. Rinse quinoa a few times in a fine mesh sieve. Set aside to drain.
  2. In a medium pot over medium heat, heat oil. Add onion and mushroom, and cook, stirring often, until onion is softened. Add garlic and lemon zest, and cook, stirring, for 1 minute.
  3. Remove pot from the heat and stir in broth and milk. Bring to a low boil. Reduce heat to low, cover pot, and simmer until liquid is mostly absorbed, about 10 minutes.
  4. Stir in parsley and cheese. Season with salt and pepper. Let risotto sit for 10 minutes to thicken, then serve.

Drink your Easter dessert

Instead of diving into a large piece of high-calorie carrot cake, consider savoring a glass of sweet wine. One of our favorite picks for an elegant Easter dessert drink is Voga Italia’s Moscato. Hailing from the Provincia di Pavia province in the Lombardy region of Italy, VOGA Moscato lingers on your palate, as the rich natural grape flavors dance across your tongue. You can certainly pair dessert wines with an Easter dessert, but after the Easter feast, you may not have any room. Sipping a dessert wine is a lighter, healthier, and elegant way to end your Easter meal.

Dessert wines to drink after dinner >>

More must-eat Easter recipes

Easter food and wine pairings
Traditional Lebanese Easter recipes
Greek Easter recipes